If the news that Ronzoni has discontinued pastina—its delightfully microscopic, star-shaped pasta—has made you seriously consider shelling out $180 on eBay for a final taste, resist. The. Urge. Other brands, like Barilla, make pastina, and given the public outcry over the discontinuation, they’ll probably start popping up more in grocery stores and online. (IDK about you, but in my area, I’ve only ever seen Ronzoni pastina stocked, and even then, it was rare. However, Walmart and Amazon have started selling Barilla pastina online, so as long as it’s in stock, you’re in luck!)

While they aren’t exactly the same, there are a few solid pastina substitutes you can buy for a similar taste and texture. (Because let’s be honest: Pastina is really all about the buttery flavor and chewy-yet-not-gritty mouthfeel.)

The Top 5 Pastina Substitutes to Try:

1. Your Best Bet: Acini de Pepe — Size-wise and texturally, these tiny orbs of pasta are just like pastina. Sadly, they aren’t star-shaped, but if you want a very similar feel, seek this pasta—whose name means “seeds of pepper” in Italian—out in stores.
2. Best Star-Shaped Alternative: Stelline — About three times the size of pasta, these noodles are star-shaped too, though texturally, they’ll have less of the porridge-like consistency than pastina. Still, they’re great for homemade chicken and stars soup, and as a little pick-me-up when you could use a mild—yet smile-inducing—meal.
3. Ditalini — About as large as Stelline, this circular pasta is chewier, yet every bit as satisfying. It can hold its own in soups. If you want something akin to creamy, buttered pastina, opt for acini de pepe or even grits or polenta.
4. Orzo — Same as Ditalini and Stelline; great for soups and pasta salads. The oval-like shape is bigger than pastina, yet it’s still pretty satisfying on its own.
5. Runner-Up for Closest Texture: Grits or Polenta — If you want something creamy and dense, with more of a classic pastina consistency (and you can’t get your hands on acini de pepe), consider grits or polenta. Yes, technically they’re not pasta, due to their cornmeal base, but texture-wise, they’ll remind you of the classic dish more than large-shaped pastas.
   Since grits and polenta are more oatmeal-like, they’re not a good choice for soups; they’re more of a stand-alone side.

This article originally ran in January 2023, but it has since been updated with new information (Barilla pastina is sold on Amazon! Huzzah!) and updated links.

Lead photo: Candace Braun Davison